Pie crust dough. And by the way, welcome to the ugliest food photography ever. There just isn’t a great way to photograph pie dough that is wrapped in plastic and sitting on a dirty refrigerator shelf. Or if there is, it certainly wasn’t happening around Bossy’s frantic house last week prior to rolling out these pie shells and filling them with creamy pumpkin.
Anyway. Bossy cooks and cooks and cooks, but she has never been a baker. Most of her pie crusts are too tough, or tasteless, which Bossy tried for years to remedy by adding more more more salt!
But then Bossy realized she was overworking her pie crust, and so she began collecting the dough in plastic wrap straight out of her Kitchen Aid mixer, and then combining it into a ball and allowing it to rest and rolling it out, always covered in plastic or parchment paper so her skin never dared touch the dough.
And then Bossy became all about the ice water, icy icy icy, and rolling the dough out quickly and rerefrigerating if necessary — and Bossy supposes rerefrigerating isn’t a word.
This helped. But then over the holidays Bossy and her daughter tried a cheap little pie-shell-helper gadget Bossy will tell you about tomorrow.
By the way — Crisco or butter? Usually pie crust fanatics are all one or